With fathers day coming up, I started thinking of all the traditional things we buy for my dad. Socks, surf magazine, chocolate, a bottle of Bundaberg rum and a packet of mint slice… or two.
And what seems to be making its own tradition now is every Sunday is ‘recreate an Arnotts biscuit bake day!‘ It was a no brainer that today would be the day I attempted to make (rather than buy!) my dad’s favourite biscuit – delicious mint slice.
Expecting there to be many ingredients and steps, I was surprised to find out how easy they were! They are great fun, especially when you get covered in rich and smooth, melted dark chocolate, and let me tell you: people will be amazed! I even shocked myself as I took the first bite!! With the thick dark chocolate coating, a subtle peppermint essence icing and the crunch from the chocolate biscuit, its bound to make everyone happy, and they are even better than the real things!
– INGREDIENTS –
100g butter, cut into cubes and softened
1/2 cup caster sugar
1 egg yolk
135g plain flour, sifted
20g cocoa powder, sifted
2 cups icing sugar, sifted
1/4 teaspoon peppermint essence *available in the baking section at the supermarket!
2 tablespoons milk
400 g dark chocolate, roughly chopped *I used Nestle Plaistowe Premium Dark
splash of vegetable oil *this adds shine to the chocolate
– METHOD –
1. Make the cookies – Combine butter, sugar and egg yolk in a medium bowl. You can use electric beaters, a food processor, or even cream it by hand using a spatular. The mixture should be pale and creamy.
2. Add the flour and the cocoa powder and mix until well combined.
3. Divide the dough into two equal portions. Shape into a disc and wrap each in cling wrap. Refrigerate for an hour. This process firms up the butter (fat) and changes the way in which the cookies will spread.
4. Preheat the oven to 180 degrees Celsius and line two trays with baking paper.
5. Remove one portion of the dough from the fridge and roll it out between two sheets of baking paper until about 6mm thick. Using a round cookie cutter (rather small), cut out shapes and place on the baking tray. Continue this process with all remaining dough – including the other half in your fridge!
6. Bake for about 10 minutes and remove from the oven. Allow to cool on trays for 5 minutes before moving them to a wire rack.
8. Once the cookies are cooled, spread the icing on to the top of each biscuit and allow it to set. Put a good dollop in the middle and push it to the edges with a knife, just like icing cupcakes. You don’t need to cover the entire top of the biscuit – as you can see in my picture. Make sure the icing has set before completing the next stage!
9. Make the chocolate coating – Combine the chopped chocolate and about 1/4 cup vegetable oil in a medium microwavable bowl. Heat for 30 seconds, remove stir, and heat for another 30 seconds. Repeat this process until most of the chocolate has melted. Continue stirring the last few chunks of chocolate as the residual heat will melt them. This ensures you don’t burn your chocolate!
10. Now this is the fun part! To coat the biscuits, pick it up and place the bottom of the biscuit in the chocolate first. Turn it over and submerge the entire biscuit in the chocolate. Allow for excess to drip off before you put them down on a tray with baking paper. Make sure you allow a good amount to drop off otherwise you will run out of chocolate and your biscuits will be very thick and heavy. You just want a nice coating, not one that makes it hard to eat!
11. Once all the cookies have been dipped and put on baking paper lined trays, you can put them in the fridge to set and keep cool! These are best kept in the fridge after to ensure they don’t melt and become soft!